Phosphatidic composition



Y AprilI 2111942 l B. HQ THURMAN 2,280,427

.VPHOSPHAT:EDICV COMPOSITION Frilef Jan; 9, 1940 glam/nm I Pno'srnar'mxocomsrrxos c. n Benjamin Bronxvillaglillfassignor o itollteiininlr,\Inc.,yBeno,fNev., azvcoljporationfo! AApplication 9,1941),` Serial r"nus"inventici-l reolameliV to `paesiniaulne com# nierelyadmixedfwitn mmm' and mrs Pertieulmy w compassione f lhsphatidid material with` inycemae` ons and fats and a process of incorporating" phosphatidic material mwsucn ons or mts.

,Phosphatldes and modifications thereof, when incorporated` insmall amounts into shortening,

impart certain"@desirable` characteristics thereto, one of the most important `beingan increase-of 10y the sugar tolerance `in baked products such as cakes,A Thewdesirabili'tyfoi increasing thefsugarf to-o'urfratio in ,order to'improve'theltastefvof cakesrhas lons been known. It, was) iurthe knownthat, withcnventlonal triglyceridefshrt, f,

enings,` the employment of a ratioofysugarlto `a. small` amountfbf phosphatidic material 'ini a cake batter enables-much'fhigher" ratios jot' sugar to ilourto be used,4 while 'at' the `same"timeproducing' a cake, o! large yolumefand excellent "i5, ilourmuchabove 1"to 1 resultsinffafcake" `oilsrnall volume `and poortextureg n The incorporation, of

texture; l which has` `'good @keeping qualities be- 'V cause of its improved moisture retention proper- Y ues. `1n facafethe Y employment *i phbsphandes.

per se, suchas'soyalbeanjphosphatidesl may reduce fthe surface tension @of Athef'cake 'batter .t0 such an 'extent that,tine4 cake may develop too tidicc-ompounds are uitableyand in fact dangerous, for certainother vvses, particularlydeep fiat trying. `llljhen a4 body/ or such shortening is heated to* iryingtniperatures, the heated mateioam'violentlyand constitute a nrehazard, as the materialjmay overflow `from the container and become' ignite radicals of greater unsaturationlthan linoleic.

(or examplecorn and` cotton phosphrffides,` iinproves the keeping quality of the shortening by acting, as" an antioxidant and `also as an lantireversion agent vinsh-ortenings containing soya beancr "similar reverting oils.` The important property of improving keeping qualities is also ofl value in edible oils oriats other than shortenings,for, examplecooking oils such as liquid corn oil, lextensively;employed as salad oils andV for deep iat?! frying. VPrior to the present invention itlhas beenlfdangerous tofincorporate phospha-VV tidesintocookingoils sold for general purposes because` of the foaming characteristics v above great"""a volumegduringfbaking andiall when cooled. 1 That to fsa"5`r the"A proportions off plies-1 phatides Iroxnfa given-gcakelforlnula are," extrelnely critical. `The phosphatidicf.compositions rsuch `as y 1 or foaming. l l

the neutralor acidicl compounds of yphosphatides Inaccordan with thelpresent] inventln, ,I

with alkalime'tal phosphates or with alkali metal salts of `ediblewater solublhydroxy acids dis- "closedjinmyi copending applications, hereinafter zreierredlto, eliminater thisjdiiiiculty.

YThe Vmost satisfactory `way ofincorporating `the phosphandic `:materialfinto a cake batter `is vto mixthesame withthe shortening.` Because of the small amountoiphosphatidiematerial order tosecure uniform results in baking, it is desirable `thatthe phosphatidic Vmaterial be added" 40 'employed and" the necessity of controlling the* ratio of phosphatid'ic material to shortening in referred to. However,v the present inventionis applicable to any glyceride oil or iatsoi'asto .36 impart high keeping qualities .thereto /while avoiding the production of dangerous vamounts havefdiscovered that'phosphatidic materials such as `fphosphatides and phosphatidic compounds l may be added to shortenings or other cooking fats orl oils and the "resulting mixture heat treated to "destroyits foaming characteristlcaor a treated concentrate i'ree from foaming properties may be prepared and'mixed withiats Vor oils to accomplish the same result; The resulting comlpositionretair'is `all of the desirablecharacter- -istics of-a mixture with phosphatidic material.

ratio shortening, For baking purposes, the mere mixing withph'osphatidic material' of the shortening is sufficienti, This is particularly true with o the phosphatidiccompounds reierred'jto above,` I as shortehings containing the same are suitable .for substantially all (baking p`urpcise, `s shorteningsare sold, however, for general use,` and are used for other purposes, such as frying. It has been found that shortenlngs which `have vbeen although` it is known that the chemicalicoin- Vposition of the phosphatidic material durlngthe treating step. K Y

It is, therefore, an object o! the present inventionto provide a nonfioaming glyceride'oil vor fat containing phospnatidic material.`

is modined Another object of thejmvention is topovide aglyoeridecooking i'at or oil contahing phoso phatidicmaterial so as to have improvedkeeping l qualitiesand which will. notioam when heated.

n un) l Another object of the invention is to provide a high `ration,shorteningv containing phosphatldic pnpheudes o'r phosphayThe phosphatidlc-niaterialjalso performs another valuablemfnction in "shortenings, The presencehoi the phosphatidicvmaterial, particu- Y larlyf ,phs'phatides' which are free` j from, Aacid material which has been treated to prevent foaming of the shortening. Y

Another object of the invention is to provide a process of incorporating phosphatidic material into cooking oils or fats so as to impart improved keeping qualities thereto while producing` a product which will not foam when heated,

Another object of the invention is to provide a process of incorporating phosphatidic material into shortenings to produce a non-foaming shortening.

A further object of the invention is to provide a process of incorporating phosphatidic material into cooking oils or fats in which the phosphatidic material is heat treated to reduce the foaming characteristics thereof.

A still further object of the invention is to provide a process of continuously treating phosphatidic material in order to enable the incorporation thereof intc cooking fats or oils to produce non-foaming products having improved keeping qualities and shortenings of the high ratio type.

The preferred phosphatidic materials for incorporation into shortenings or other cooking oils or fats in accordance with'the present invvention, are corn phosphatides' recovered from crude corn oil, for example,.as disclosed in my Patent `No, 2,150,732, granted March 14, 1939,

although various other phosphatides andj phosphatidiccompositions, particularly the sodium lactate-corn phosphatide 'composition disclosed in my copending application Serial No. 311,707, filed December 29, 1939,may be similarly employed. Such a composition may be prepared by mixing sodium lactate with co'rn oil phosphatides,

heating in the presence of water, evaporating to dryness, separating the resultingvcompound with a solvent thereof and evaporating thesolvent. The corn phosphatides and the sodium lactatecorn phosphatide composition are preferred, as

they are light in color, are not discolored by modi- Vthis material has merely been mixed will foam violently when a body thereof isheated, for example for deep fat-frying. I have found that'by heating `the fat oroil admixed with a phosphatidic material to 'relatively high Atemperatures under controlled conditions until foaming ceases, and thenflltering the same with thev aid of an adsorbent such as activated charcoal, fullers earth, activated clay, etc., the material retains its improved keeping qualitieaand inthe case of a shortening, retains its desirable high ratio characteristics, but Vhas lost its foaming characteristics. The phosphatidic material 4is preferably also heated in the presence of an adsorbent. It is known that the composition of the phosphatidic material is changed by the heating and that products antagonistic to the high ratio characteristics are formed during the heating. Mere filtering of the heated product does not remove the antagonistic materials mentioned, but filtering in the presence of an adsorbent does remove these materials so thatrthe shortening again acquiresits Yhigh ratio .characteristics; Although the ladsorbent is preferably present in the fat or oil during heating, it may be added after heating. The heatingreferred to is preferably carried on in the absence of air, that is, in an atmosphere of inert gas or steam or in a closed heating system such as a heating coil. The modification of the phosphatidic material to destroy the foaming characteristics appears to be a function of time and temperature. That is to say, the lower the temperature of treatment the longer the time of heating required. Certain of the adsorbents, for example, acid treated clay, appear to act as a catalyst to increase the rate of modification of the phosphatidicmaterial and ,decrease the time of heating required. The heating is carried on until foaming ceases, but continued heating for an extended time after the cessation of foaming is undesirable, as such continued heating reduces the high ratio characteristics of shortening` and the protective action of the phosphatidic material against rancidity or reversion. The. phosphatidic material so produced and retained in the fat or oil is considered to be a modified phosphatidic material.

It has also been found that a concentrate Amay be 'prepared by heating a mixture of oil or fat containing a relatively large amount of Vphosphatidic material and treating't'he same with an adsorbent, and that the resulting concentrate can be added to shortening to produce a non-foaming high ratio shortening, or to any glyceride oil or fat to improve its keeping qualities without imparting foaming properties thereto.v Thus, the phosphatidic material may .be admixed with a lesser amount of oil or fat for example,ra mixture containing between 20 and of phosphatidic material may be prepared, and this mixture heat.treated and added to the main body of the shortening in proportions corresponding to, for example, 2% of the original phosphatidic material. Continued heating after the foaming characteristics have been destroyed reduces the high ratio and high keeping characteristics of the material. As it is dimoult to quickly change temperatures'in a batch process, it is preferred to prepare the treated concentrate in a continuous process. process eliminates difficulties due to foaming in a large batch of material.

'I'he attached drawing illustrates an apparatus capable of carrying out a continuous process of to prevent foaming. In the drawing, I0 indicates a mixing receptacle in which the oil and phosphatidic material may be mixed by an agitator H. The .mixing receptacle is preferably provided with a heating coil I2 to maintain the mixture in a flowable condition. The mixture of oil' or fat and phosphatidic material may be pumped from the receptacle lll'by means of a pump I3 and delivered through one or more heating devices I 4 which preferably comprises a heating coil I5 positioned in a casing I8 through which any desired vheating medium such as heated mineral oil may be passed. The agitator in tank Il is preferably continued in motion during withdrawal of the mixture in order to provide a substantially uniform mixture. Itis apparent thattwo or more mixing receptacles I0 may be provided and employed alternately so that the mixture may be pumped from oneA receptacle while the mixture is being prepared in another receptacle, thus rendering the processentirely continuous. The mixture is heated in the heating devices I4 to the temperature found necessary with a particular mixture to destroy the foaming characteristics ythereof when added to Also, a continuous shortening. The temperature will 4depend upon i materials from the mixture being treated, and will lusually iall l between 300"` and 45021K, although in some fin-` stances` temperatures as low` as 250 F; may be found suitable, while with others temperaturesl as high as 5001'; may be necessary. Desirably,

foaming characteristics is` employed, f and this temperature is usually found to bein the neighborhoodpof 385 F. i i w x, order to releasethe foalncaused` `byvheat ing in theheating device Il, itispreferred to discharge the` heated materialv into' a `vapeur the lowesttemperature which will destroythe separatingisone `i1"above thelevel Il ofthe ma,-

terial therein` lA `relatively' high fvacuum, "for example. a vacuumranging from 29 to`- 30 inches oi mercury. is preierablymaintained in the vapor x f separating-chamber i1, and "for this 'purpose i ,vapors may be withdrawn through a pipe "I9 and ideliveredto a condenser 'Il provided with a receiver 2i towhicha vacuum pump 22 is coneven atmospheric; pressure inthe `vapor separating chamber.; I 1, `but the higher vacuums. more quickly brealranyfoam which tends `to form in the chamber If|. `Attire high temperaturesrequired,iairsh0u1dfbe"prevented from coming in one or more heating devices Il may be discharged into an` enlarged chamber .and held .under pressure tor the requisite time and then discharged into thevapor separating zone and immediately withdrawn therefrom, or

-the materials may be retained in such an enlarged chamber `ior a-portion ot the requisite time and the remaining time of highA temperature treatment obtained in the vapor separating zone., Y

inthe preferred process, the adsorbent is added inthe originalmixingldeviceil, -but it is entirely possible to deliver the cooledma'terial from fthecooling device throughs pipe `into a Y mixing receptacle 3i providedfwith an agitator I2. i, The adsorbent may be mixed with the material inuthe'mixer 'Il and then delivered by a pump `33` to the lter'presses 2l.

The adsorbent employed in the processmay be activated charcoal luchas "Nuchar," iullers "earth,activated `clay such as Filtrol, activated magnesium silicate, activated alumina, kieselguhrgfetc.V The amount or adsorbent required contact with the.` mixture evenwif'atmospheric pressures are employed. Preferably the mixture is discharged against a wall oftheichamber ilsothat the same ows as a nlm down thek `wall to aid in liberation `of fvapors and gases'. `Theheatedmaterial may be withdrawnlirom thevapor separating `zone by` a pump `23, and

passed through `a cooling .device ufwhich may contain avcoil `2l` positionedn-inzacasing 25 throughfwhich anydesired cooling mediumysuch n aswater, may be, passed. 'The' temperature of the mixture ist lowered in the cooling de'vice 2l to a temperature at which the material will not v be damsgedrby` the air. This temperature will ordinarily be lower" than 200i F. `'I'he 4temperafture ot" the material, however, is` ordinarily retained nigh enough so that it remains newable so as to provideyforease in filtering. i Ii?` the `ad sorbentemployed in the process` has `been `also added to the mixture in i thelmixingreceptacle il,

lthe cooled lmaterial may be dellvereddirectly f through av` pipe 2] to one ormore filter presses 28` which may'` be arranged for @alternate use.

The liiltered material `may bei delivered f, into 4a will vary with-the `type of adsorbent and the type of materialbeing treated, but will usually range Thetween-.1% and` 5%` and ordinarily be inthe neighborhood of 1% of thephosphatidic material in the mixture, although,when mixtures containing only i.` srnall-` amount of phosphatidic material are treated, the percentage lof` adsorbent relative to the phosphatidic material will usually be; greater. Bumcient adt sorbent should be used to removethe materials antagonistic to high ratio characteristics inxthe case of shortening. The concentrateresulting` from the-'process above 1 described can be merely admixed with the shortening or, other cooking fatter` oil, but is preferably added thereto during the process of deodorizing `the iat or" oil. The fat oroil employed to make up the concen- `trate is preferably ofthe'same consistency as the-product to which it is to be added, and may, for example, be a` portion of the fat or oil ,to which it is to'beadded.` `Since an edible fat or oil usually treated in ya deodorizer under vacuum at relatively high temperatures for a s considerable length of time whilel steam is passed Y therethrough, itiis preferred to add the modified phosphatidic concentrate to the deodorizer some receiver` from whichit may be removed either continuously orinterinittently ioraddition to shortening'.` i

i lffi'he time oifheattreatmentdelstroyftheicaming characteristicsfofithe phosphatidic y material is ,i dependent upon the' temi terial, and; "if an adsorbent, is present during heating, the naturelof lthe adsorbent. Thus,

f for the higher temperatures, heat treating periods as short as Zto 5 minutes may be sumcient, while at the lower temperatures periods as great as 1 tu` i hours mayl .befnecessary.The` requisite time maybe obtained by `varying the number or length ofthe heating devices Il orthe rate' of flow therethrough, or by providing a vapor separating chamberwil of relatively large size, retaining the materials inthe vapor-separating' cham-v ber at the reguiredtemperatureruntil the: i'oairiinge` characteristics, `are destroyed1 f i,the materialslare retained in" the Vvapor separating sone. it isjadvantageous to `pass superheated` steam therethroughto assist in carrying oi! vapori'zable materialsandfodors. Alternatively, the `heated perature, the lnatureoi the` phosphatidic ma-f time before theoil is removed fromthedeodor.- izen` Extended heating of. `the fat or oil containing the phosphatidieV materialV in thede- L odorizer beyond that-I required tocomplete the reaction vnecessary for destroying thefoaming `characteristics of the phosphatidic material will Y reduce its `keeping qualities or highrratiocharacteri'stics. If the oil or fat is to be treated with an adsorbent after deodorizing, thel adsorbent treatment of the concentrate may be omitted in the-process ci' preparation' thereof. i l

It isapparent that the modificationv ofthe phosphatidi'c material to destroy its foaming,

characteristics can be accomplished during deodorizing ofrtheiat or oil by mixing the phosphatidic material therewith prior to or during deedorizing;` Suchnprocess may be carried out as f .part 'of the usual step of deodorizing. The phsphatidicjmaterial is lpreferablyadded tothe mass i of oil `or fat in the conventional deodorizer after `decdorizing is partially complete, as the usual time oi deodorizing at` the usual tenerature oi approximately 375 `IYis greater than desirable'.

A convenient `way of` adding the phosphatidic material istomix the-same with a, previously deodonzed or partially 1 deodorized ou .er m to been added.

form flowable mixture', for example a mixture containing 2o to 50% `passais-muie.material, and then draw a small stream of the mixture into the heated oil or -fatin the deodorizer unt-ilthe required amount of -phosphatidic material -has beenincorporated.' Bythis procedure the production-of large amounts of foam is avoided. With corn phosphatides, it has been found that a time of treatment in the deodorlzer of approxi- ;.mately- 1 hour and 35 minutesat 375 F. destroyed the foaming characteristics while giving excel-. lent high-ratio and highV keeping characteristics after fllteringwithan adsorbent. ,It has alsobeen found that theitime of treatment n iayb'e 4 as long asapproximatelyQl/ -hours without? sub-f st-antially reducing high .ratio (andl high' keeping characteristics, but continued tifmcgo'fV 'treatment thereafter rapidly reduced :these characteristics. 'Thus, the comphosphatides-should-be introduced e 'referred `to atleast an hour-and thirty-five-rninutes bev 'foreany'oii lor fat 'iswi'thdrawnthe'refrom and au ofthe'v ou or fat shouIdb'e wundfawnAV within :2l/2 hours afterthe phosphatidic rriaterial has The time of treatment ataf given.. temperature will, however, vary with the nature ofthe phosphatidicmaterial addd.--"In'i general, the more acidic the phosphatidic n'iaterial the shorter the timeof treatment. Corn phosphatides are quite acidic, theaddition of 2% thereof to neutral oil producing an acidity equivalent to approximately 10.5% free fatty acids. i Other vegetable phos-` phatldes such as cottonseedphosphatides are less.

materials, the oil orv fat containing the same darkensincolorlduring the,'initialportion of the heating step. `fThis is true even when the heating isin the presenceof an adsorbent. Filtering of a sample which has not beenh'eated for the requisite Vtime `with an y adsorbentwillnot remove the color. Itfhas been found, howeventhat'heatingA of lthe materials until foaming characteristics havebeende'stroyedfalso enables the color to be removed by filtering ln Athe presence of `an adcharacteristics.

sodium hydrogen phosphate, ammonium bicarbonate, ammonium carbonate, ammonium sulfate,'etc.

Whilethe processes yabove described are preferab1e,'it is possible to first mix an oil or fat with a phosphatidic material v'and' vperformV the heat treating of the present invention as a batch operation. Thus, the phosphatidic material may be added to a batch of shortening or other cooking fat or oil and the entire batch heated to the .requisite temperature for destroying its foaming This is usually a somewhat dimcult operation Aunless carried on insmall batches, as the foam produced may vcause overflowing of the container. i If the heating is vperformed in the presence of air, the resulting material is usually darkened and its high ratio characteristics impaired. Heating is therefore preferably carried on under vacuum conditions or in an atmosphere of. inert gas such as carbon dioxide or nitrogen. Steam may likewise be employed to `blanket the material during heating.

Satisfactory high ratio shortenings can be produced by the batch method, particularly if small batches` are treated 4at a time and also considerablequantitles of the treated phosphatidic material may be produced in concentrate form in batch operations.

Ireferredto and otherlight colored phosphatidic It has been 'found that there is often a close correlation between highratio characteristics of shortenings and the interfacial tension between the melted shortening and water. Thus, a shortening product giving an interfacial tension reading on the De 'Nouy tensiometer at 122 F. much above 6 dynes per centimeter, for example above 7, is usually not satisfactory as a high ratio shortening, and in most instances a satisfactory high ratio shortening will have a tensiometer reading of from4 to 6 dynes per centimeter. In some instances a lower reading, for example 3 dynes per centimeter, may be satisfactory. It is a characteristic of some of the high ratio shortenings made bythe present invention, that they produce high ratio cakes of full volume and excellent texture even with interfacial tensiometer readings of 8 to 10 dynes per centimeteror even higher. This maybe caused by the .presence of small quantities of `'products antagonistic to the lowering of the interfacial tension' of the shortening. .I Y

Another test for satisfactory high'ratio shortening/'isthe so-called emulsion test, which consists'of adding`20 gr. of the melted shortening y to 15 gr. of, water and rapidly shaking the mixsorbent. 1 In certain cases it has been found dim-f.;

cult to'carry outglarge scalelfilterlng operations, f-

as the. products formed during the heat :treatment tend to form a colloidal slime in the filter press which block sthe filter elements. This climculty has beenV overcome by "adding a Ysmall amount ofr a .powdered anhydrous alkali metal, alkaline earth metal or ammonium salt. Thus, adding approximately'- 0.5% of. dry powdered sodium chloride tothe 'initial mixture of oil or fat and phosphatidic' material changes the co1- loidal slime to a granular fllterable mass without otherwise affecting the product. Other salts which may be employed are anhydrous sodium sulfate, sodium bicarbonate, sodium nitrate, potasslum sulfate, potassium nitrate, sodium acetate, calcium sulfate, tricalcium phosphate, monoture in a glass bottle at a temperature of approximately F. After shaking for a short time, the mixture abruptly changes in appearance and, for a satisfactory high ratio shortening, discontinuing the-shaking will leave a characteristic curdy formation upon the glass above the level of the material which contains no free oil and water droplets. This coating can be described as having somewhat the appearance of'hoar frost on a window pane and forms a persistent coating covering the entire surface of the glass above the level of the liquid. If free oil or water droplets are present, the coating breaks or separates upon the surface ofthe glass, leaving spaces in the coating. .The type 0foil and water emulsion producing the vpersistent coating referred to is apparently that necessary for high ratio effects, as there is extremely lgood correlation between and the high ratio characteristics of the shortening.

The addition of approximately 2% of the qualities.

sodium lactate-.phosphatidic composition above referred todirectly to shortening `produces a tensiometer reading below 6 dynesper centimeter `and asatisfa'ctory emulsion by the emulsion test.

Upon heating tobreak the foam as above described, tlie tensiometer reading is somewhat increased but a satisfactory emulsion is not formedby theemulsion test. Filtering in the absence of .an adsorbent does not` substantially aifect the tests.' However, uponv filtering with an adsorbent,

the tensiometer reading is again usually in- -creased by awsmall amount and `a satisfactory emulsion test isgiven.

As a specic example of `preparing a concen- V trate by a batch operationfin accordance ,with

the present invention, a mixture was prepared containing -50% of -`the sodium lactate-corn phosphatide composition and 50% of hydro-e genated vegetable shortening.V This mixture was heated as rapidly as possible to 475? F. in'aflask $20 kept under an atmosphere of carbon dioxide and in thefpresenceof approximately 1% Nucharf l whichisan activated-charcoal. The heating was stopped as ysoon `as foaming ceased (approxi# mately 2 hours)` and the materialwas cooled as rapidly as possible and ,nltered A clearylight` colored concentrate was produced. concentrate' was "added to shortening in -a deodorizer, after deodorizing thereof wasjnearly complete, to

produce a mixture containing 4% oi fthe concen-` b trate. `The resulting shortening was then de# odorized at 385? F. for ten minutes and efiltered. The shortening fglaive `a good emulsion Vby the emulsion test abovementioned, and had a-'tensiomter reading `ci 6 dynes per centimeter. `mixturedid` not foam whenheated to-temperatui-es of 35ste 425* FL," evenwhen roam-produc; lng materials suchias potatoes were fried therein. As afspecic example of makingla concentrate by va continuous process,80% of thesodium lactateecorn phosphatlde compound and 20% of a hydrogenated vegetable oil shortening were i agitated in the mlxerl of` thedrawing" at a` l temperature ofapproximately 14:0"` F. Approximately 1%, fFlltroL whichisan acid treated clay, on the basisuof the amount of phosphatidic purposefor which shortenings `are used. Ingeneral, a much lesser amount of the concentrate need be added to secure high keeping qualities than for-securing" high ratio characteristics. Thusfas littleas .1% to .2% of the concentrates above described will greatly -improve keeping qualities, although more may be employed with no disadvantageous results except increase in cost. Also, irrespective of high ratio characteristics,` 'a small amount of the concentrateadded to margarine, forexainplel to` 1% on the basis of the fatjcon'tained therein, improvesits water retention `propertiesiand sumcientmay be added to produce a productsuitable for producing high ratio vbaked products, i z

Asa specific example of destroying the foaming characteristicsof phosphatidic materials during deodorization or the oii or fat, a 5000 ib. batch ci shortening was treated in a decdorizer under Vvacuuml and with superheated steam at a tempera- .ture of 385""F. to partially'deodorize the same. `AImixturefof 1001lbs. of corn phosphatides (2% -on the weight of oil) and 25 lbs. of "Nuchar (0.5% on the weight o! oil), 25 lbs. of dry powdered sodium chloride, Iand200 lbs. of partially deodorized melted shortening was drawn as a stream into the body of the oil in the deodorizer. The sodium chloride was introduced `to aid in subsequent `illtelillg. Vand the melted shortening was to render the `mixture easily owable.-` The .mixture introduced was at approximately 140 F.

and foaming during the introduction of the mixturewas not sufllclent to cause any material amount of oil to be carried over into the vacuum system. The resulting mixture in the deodorizer was maintained undervacuum at 385 F. for 2 hours, during which time superheated steam was passed through the oil. The mixture was then cooled and nltered in theusual manner,no trou' blebeing'encountered due to blocking of the filter press. `The resulting shortening was light in color, did not foam when heated to frying temperatures, and had excellent high ratio and compound was added'during agitation. When a l Vthin-hugh mixture "wasfobtained,"`and while agita'- tion was` continued at a rate sumcientto maintain the mixture uniform, a stream of mixturevwas" pumped from the mixer and passed through the heating coils l5. The time of heat:`

`ing in -theheating coilsjywas approximately 5 minutes, andthe temperature ,reached `was apfproximately 385. F. `'llieheatecl mixture was L55- discharged into `the vapor` separating' chamber l1 at this temperature, and av'acuumof approximately 29 inches 1 of mercury maintained keeping qualities. i i i. Y e,

o The exactchemical modiiicationwhich takes place when the mixture of'oil or fat and phosphatidic material isheat treated as Aabove described is4 as yet unknown to' applicant. It is known'that decomposition products are` formed therein by withdrawing vapors through the pipe Y i8. Theheated-materialswere retained in the vacuum chamber" l1 for approximately 20 minutes and thenwithdrawn and cooled to a temperature of approximately 190 F. in the coil 25. The cooled material was then illtered in the filter presses 28 "and resultedin a clear light colored concentrate suitable for addition toshortenings or other cooking fats either to produce non-foaming `high ratio shorteningsorto produce none foaming oils or fats having 'improved `keeping Approximately 2.5to `3% `of. this con-` centrate may be added to shortening to produce` a non-foaming i shortening having high ratio characteristics. `Suchhigh ratio shortenings are not limited in their utility tobaking and deep iat trying, but may also be employed for any other which must be removed from the material in order to produce a satisfactory high ratio shortening. It is further known that the phosphorus and nitrogen content of .the phosphatides is reduced, and in some cases very little phosphorus remainsin the resulting product,` although an appreciable amount ot nitrogenusuallypersists. From analytical data thusfar obtained, it is believed that approximately one-half ofthe plicaphatidic materialoriginally added remains in the oilor fat as a modified material, the ,remainder being removed by filtering with-an adsorbent. The material remaining in the oilor'fat ywill be referred toin the clalmsas a modified phosphaiiriic material. Thus a shortening to which 4% of concentrate, madebytre'atinga 50% mixture 'of fat and'phosphatidic material, would contain approximately 1.3% of modified phosphatidic matermi. i

Corn phosphatides and `the sodium` lactate-v corn phosphatide composition was selected .for purposes of the above description because of their light color and the excellent high rao shortening produced. However, applicant has also found that satisfactory high ratio shortenings maybe- -produced by employing other phosphatides such as cottonseed or even soy bean phosphatides alone or in the sodiumv lactate composition. Furthermore, many other edible phosphatidic compositions such as the sodium phosphate salts of phosphatides disclosed in my copending application Serial- No. 290,083, led August 14, 1939, and those disclosed in the copending continuation application thereof Serial No. 311,705, iiled December 29, 1939, other phosphatidic compositions with ediblewater soluble hydroxy acids disclosed in vmy copending application Serial No. 311,707, illed December 29, 1939, as well as-certain of the compounds of phosphatide with glycerine or sugars disclosed in copending application Serial No. 281,936, filed June 29, 1939, can be employed. Phosphatides or phosphatidic compositions free of linolenic acid such as the corn phosphatides are preferred in the present invention, as phosphatidesor phosphatidic compositions having as their basis phosphatides containing linolenic acid radicals such as soya bean phosphatides, tend to darkento a greater extent upon heating and also may cause the oil o'r fat to revert in flavor to the flavor of the original soya bean oil. 'I'he compounds of soya bean phosphatides 'with alkali metal phosphates, or hydroxy acids, are. however, somewhat more stable than the soya bean phosphatides per se.

As an-example of the use of the high ratio shortenings of the present invention, the following formulas illustrate cake batters having considerabLv more sugar than our:

Formula I Formula II Parts by I Parts by weight weight rt win be noted that the ratio of sugar to naur is considerably in excess o'f l'in the above formulac. When the ingredients of these formulae employing thehigh ratio shortening of the present invention are well mixed in any desired manner in accordance with usual baking practice and .baked at approximately 375 F., cakes Vof large volume, of substantially uniform depth, and of excellent texture and taste are produced. With usual shortenings containing no' high ratio imparting ingredients, the resulting cakes are of small volume and poor texture.

I have employed the term "modiiied phosphatidic material as definitive of the substance remaining in the oil or fat after heating to ka temperature and for a time suilicient to destroy the foaming characteristics of the original phosphatidic material and illtering with an adsorbent,- since no better term is known to me. It is, however, to be understood that this material differs radically from phosphatides imboth its chemical and physical properties.

' The term fat is employed inthe claims to mean an oil which is either solid or liquid at ordinary temperatures, that is, the term fat is inclusive of either a solid or liquid fat.

While I have disclosed the preferred embodiments of my invention, it is understood that the details thereof may be varied within the scope of the following claims.

Iclaim:

glyceride fat having improved keeping qualities, which comprises, incorporating in a reilned edible fat a modified phosphatidic .material prepared by heating a phosphatidic material in the presence of a glyceride fat to a temperature and for a time sullicient to destroy the foaming characteristics but insulllcient to destroy the protective action against rancidity of said phosphatidic material and filtering in the presence of an adsorbent.

2. The process of preparing a non-foaming glyceride fat having high keeping qualities. which comprises, adding a phosphatidic material to a refined edible glyceride fat and heating said mixture to a temperature and for a time sumcient to destroy the foaming characteristics but insuillcient to destroy the protective action against rancidity of said phosphatidic material and llltering in the presence of an adsorbent.

3. The process of preparing a modified phos- Y phatidic concentrate capable of being added to a refined edible glyceride fat without causing foaming of said fat during heating, which comprises, heating a glycerde fat containing a substantial amount of phosphatidic material to a temperature and for a time sufficient to destroy the foaming characteristics but insuiiicient to destroy the protective action against rancidity of said phosphatidicY material, and filtering the same in the presence of an adsorbent.

4. 'I'he process of preparing a modied phosphatidic concentrate capable of being added to a glyceride iat Without causing foaming of said fat during heating, which comprises, heating a mixture of glyceride fat and phosphatidic material in the presence of an adsorbent to a temperature and for a time sufiicient to destroy the foaming characteristics but insufficient to destroy the protective action against rancidity of said phosphatidic material, promptly cooling said mixture, and filtering in the presence of an adsorbent.

5. The process of preparing a non-foaming high ratio shortening containingmodiiled phosphatidic material, which comprises, adding a small amount of phosphatidic material to said vperature for suiiicient time to destroy the foaming characteristics but insufficient to destroy the high ratio properties of said phosphatidic material, and filtering the resulting shortening in the presence of an adsorbent.

6. The process of preparing a. non-foaming high ratio shortening containing modified phosphatidic material, which comprises. adding a small amount of phosphatidic material to said shortening, heating the same in the presence of an adsorbent to a temperatureand for a time sufficient to destroy the foaming characteristics but insuillcient to destroy the high ratio properties of said phosphatidic material, and ltering the resulting mixture in the presence of an adsorbent.

'7. The process of preparing a 'non-foaming high ratio shortening contaming' modified phosphatidic material, which comprises, adding a small amount of phosphatidic material to said shortening, heating the mixture to a temperature between 250 and 500" F. for suillcient time to destroy the foaming characteristics but'insuflicient to destroy the high ratio properties of said phosphatidic material, and filtering the resultlng product in the presence of an adsorbent.

8. The process of preparing a non-foaming 1. The processV of preparing a non-foaming high ratio shortening 0ntainin8 mOdified P1108- non-foaming high ratio shortening.` Y

9. The process of preparing a `non-foaming high ratio shortening containing modified phon:

phatidic material, which comprises. forming a modiiied phosphaticiicV concentrate by mixing phosphatidic material with a glyceride iat, heating` the mixture to a temperature and for a '6 time suiiicient to destroy the foaming characteristics butinsumcient to destroy the high ratio properties of said phosphatidicmateriahiiitering the resulting mixture in the presence ot an adsorbent to produce' said concentrate, adding a lo small amount of said concentrate to a shortening,

and deodorizing theresulting shortening for a limited time to form said high ratio shortening. n f n BENJAMIN' H. THURMAN. 

